Garlic Chicken with Rosemary and Lemon
Savor the irresistible flavors of Garlic Chicken with Rosemary and Lemon, a dish that's as aromatic as it is delicious. Perfectly seared bone-in, skin-on chicken thighs are infused with the warmth of sautéed garlic, the woodsy fragrance of fresh rosemary, and a bright twist of zesty lemon. Slow-cooked in a rich sauce of chicken broth and butter, this one-skillet recipe ensures tender, juicy chicken with golden crispy skin. With just 15 minutes of prep time and a quick transfer to the oven, this elegant yet easy dish is ready in under an hour. Ideal for family dinners or entertaining, it pairs beautifully with roasted vegetables, creamy mashed potatoes, or crusty bread to soak up the savory garlic and herb sauce. Treat your taste buds to this effortlessly flavorful combination that’s both comforting and sophisticated!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 6 cloves garlic cloves
- 3 sprigs fresh rosemary sprigs
- 1 whole lemon
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 0.5 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.
Peel the garlic cloves and smash them gently with the flat side of a knife.
Heat the olive oil in a large, oven-safe skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and sear for 3-4 minutes, or until the skin is golden and crispy. Flip the thighs and sear the other side for 2 minutes.
Remove the chicken from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium and add the garlic cloves. Sauté for 1-2 minutes until fragrant.
Add the fresh rosemary sprigs and the juice of half a lemon to the skillet. Stir well to combine.
Return the chicken thighs to the skillet skin-side up. Pour in the chicken broth and dot the top of the chicken with small pieces of unsalted butter.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Remove the skillet from the oven and let the chicken rest for 5 minutes.
Slice the remaining half of the lemon into wedges for serving.
Serve the garlic chicken hot with the roasted garlic and rosemary sauce spooned over the top, garnished with lemon wedges.
Nutrition Facts
Calories |
1666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 517 mg | 172% | |
| Sodium | 3137 mg | 136% | |
| Total Carbohydrate | 13.2 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.7 g | ||
| Protein | 111.7 g | 223% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 132 mg | 10% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1379 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
